Snickers Mousse Cake 🎂

Cake :

3 eggs 84 g sugar 84 g ground peanuts 36 g cocoa powder Caramel layer 240 g sugar 54 ml water 120 ml whipping cream 72 g butter salt and vanilla 6 g gelatine powder 36 ml water 120 g toasted peanuts Cream Cheese Mousse 360 g cream cheese 144 g peanut butter 72 g powdered sugar vanilla 10 g gelatin powder 54 ml water 360 ml whipping cream Chocalate glaze 216 g chocolate 216 whipping cream 45 m milk 45 g butter

Prepare chocolate peanut sponge cake. Preheat oven to 325F (160C). Grease with butter a 24 cm pan. Separate whites from yolks. Add salt over the whites and start whipping until foamy. Gradually add sugar and continue whipping until soft peaks form. Gently fold in beaten egg yolks, ground peanuts and cocoa powder. Pour the batter into the prepared pan and bake for 17-20 minutes until a toothpick inserted into the center comes out clean. Don’t overbake. Cool completely. Prepare the salted caramel peanut layer. Place the sugar and water in a saucepan over medium-high heat, and cook until sugar dissolves and gets a dark caramel color. Remove the pan from the heat and add the cream. Cook for about 1 minute stirring constantly with a wooden spoon until smooth. Remove from heat and add vanilla extract, salt and butter. Transfer into a bowl and set aside. Dissolve gelatin in 2 tablespoons of water and let it swell for 5-10 minutes. Add the bloomed gelatin to the warm caramel and stir until completely dissolved. Let cool. Stir the toasted peanuts into the caramel. Line a 20 cm round pan or ring with plastic wrap. Pour the caramel mixture into the pan and freeze for 2-4 hours or even overnight. Prepare the peanut butter cream cheese mousse. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. In a bowl mix cream cheese until smooth. Add powdered sugar, vanilla and peanut butter and mix to combine. Place the gelatin over low heat just until the gelatin dissolves and pour it over the cream cheese mixture and mix to combine. In another bowl mix cream until soft peaks form. Gently fold the cream into the cream cheese and peanut butter mixture. Assemble the cake. Remove the caramel from the freezer. Invert the sponge cake on top of the caramel. Flip and make sure to leave a border 1cm from the caramel to the edge of the cake. Pipe the mousse on sides and top. Smooth the top using an offset spatula. Cover and refrigerate for 4-6 hour or overnight. Prepare the chocolate glaze. Place the chocolate into a heatproof bowl and melt over bain-marie. In a small saucepan add cream and milk and bring to a simmer. Gradually incorporate into melted chocolate. Add butter and stir until melted. Take the cake out of the refrigerator, Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with chopped peanuts. TRefrigerate for 20 minutes to set the glaze. Melt peanut butter over very low heat and pipe a few lines on top of the cake and decorate with peanut halves.